PROVIDING THERMOTECHNICAL PARAMETERS OF HEAT EXCHANGERS USED FOR SMOKING OF MEAT PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2018-11-04Keywords:
bimetallic surface, smoke-and-air environment, heat transfer coefficient, finning, heat exchanger, thermal characteristicsAbstract
The subject of research is the process of heat exchange, which takes place during smoking of sausage products in universal heat chambers, and tubular heat exchangers used for these purposes. The purpose of the study is the substantiation and selection of the thermal characteristics of heat exchangers of universal thermal chambers for smoking meat products. The methods for determining the thermal physical parameters of the working smoke-air environment before and after the heat exchanger in heat chambers, which are based on measurements of non-electric parameters by electrical methods, is used. To determine the heat transfer coefficient from the heat exchange surface to the working environment, the thermometric technique is used, which involves flexible perforated heat flux converters using a special device. The results of the study. According to the results of comparative mathematical calculations of modern heat exchange surfaces, it was decided to create a heat exchanger of a rational design based on the use of aluminum-finned steel pipes with a fin height equal to pipe diameter, fins spacing on tube u = 13 mm and fin efficiency E = 0.77. The efficiency of the heat exchange surface for the production of smoked meat products is proven on the basis of checking on the experimental stand the dynamics of changes in the electrical and heat-engineering characteristics of the adopted bimetallic surface located in smoke-air medium. The expediency of using a heat exchanger of a rational design is confirmed by the results of testing it in actual operating conditions in the production of boiled and cooked smoked meat products. It has been proven that for a long time in the smoke-and-air environment, heat exchangers of a rational design have a fairly clean surface and retain consistently high thermal performance. Scope of research results. The new competitive type of heat exchangers with a bimetallic surface are developed due to the results of completed studies these heat exchangers retaining consistently high thermal performance during long-term operation in universal heat chambers for smoked meat production, which will make it possible to improve the technical devices used for this purpose and to improve their durability and energy efficiency.
Downloads
References
https://doi.org/10.31073/foodresources2018-11-04
Pryanishnikov, V.V. 2016. Termokamery dlya innovatsionnykh tekhnologii myasopererabotki – Heating chambers for innovative technologies of meat processing. Nauchnoe Obozrenie. Tekhnicheskie nauki – Scientific survey. Technics,6, 106-109 (in Russian).
Verbytskyi, S.B. 2017. Proizvodstvo p/k I v/k kolbas – Production of semi-smoked and boiled-smoked sausages. Myasnoi biznes – Meat business, 5, 42-469 (in Russian).
Kurko, V.I. 1969. Khimiya kopcheniya – Chemistry of smoking. Moscow: Pishchevaya promyshlennost, 343 (in Russian).
Maga, J.A. 2018. Smoke in food processing. Boca Raton: CRC Press, 165.
Toledo, R.T. 2007. Wood smoke components and functional properties. Smoked seafood safety, 55-61.
Eckert E.R. and R.M. Drake. 1961. Theory of Heat and Mass Transfer [Russian translation]. Gosenérgoizdat, Moscow-Leningrad, 680 (in Russian).
Karasina, E.S. 1952. Teploobmen v puchkakh trub s poperechnymi rebrami – Heat exchange in pipe clusters with transverse fins. Izvesiya VTI – Herald of VTI, 12, 12-16 (in Russian).
Carlsrow, G., and D. Jeger. 1964. Thermal conduction of solids [Russian translation]. Moscow, Nauka, 487 (in Russian).
Shkolnikov, E.V. and I.Ya. Kiselev. 1984 and 1991. Korroziya metallov i zashchita ot corrozii – Metals corrosion and protection against corrosion. Leningrad, LTA, 20 and 16 (in Russian).
Semenova, I.V., G.M. Florianovich and A.V. Khoroshilov. 2010. Korroziya i zashchita ot corrozii – Corrosion and protection against corrosion. Moscow, Fizmatlit, 416 (in Russian).
GOST 1583-93 Splavy alyuminivye liteinye. Tekhnicheskie usloviya – Aluminum casting alloys. Specifications. In force: 1997-01-01. Moscow: IPK Izdatelstvo standartov, 29 (in Russian).
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
